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00:00It's hot at the roadside station right now
00:06A total of 8 million people have visited this place.
00:11One of the most popular roadside stations in the Kanto region
00:15What prefecture is this roadside station in?
00:20That's good.
00:21There are quite a lot of customers
00:23That's good.
00:24Let's go, let's go
00:25With amazing members
00:26Wow, roadside stations sell a ton of amazing vegetables and they're really cheap.
00:32Freshly harvested amount
00:33Look at this
00:34Ah, there it is.
00:36Chinese chives
00:36Where is the chive?
00:42I have no idea
00:43Where was it?
00:44picture
00:44It sold like crazy
00:47It certainly wasn't much
00:49a
00:51This is Animago the fox.
00:53Well, the origin of the name is Fox Fox. There is a hot spring facility, right? Since it is a hot spring, it must be a hot spring master.
01:07If the water isn't clean, you won't eat sweetfish.
01:31It's oily, but not heavy at all. And there's a big hint at the end.
01:50No, because his face is big, because his face is big, because his face is big, because his face is big
02:08Thank you. So, did you guess which one? The answer is the extremely popular roadside station, Kitsuregawa, in Tochigi Prefecture. Since its renovation in 2017, it has been visited by over 8 million people, generating a whopping 1 billion yen in sales. The vast grounds hold a total of 300 million yen. Why?
02:38There is also a campsite and a hot spring facility where you can buy food.
02:44On weekends, it is a very popular roadside station that attracts many tourists from the precincts as well as locals. In fact, roadside station ramen, which can only be made at a roadside station filled with local food treasures, is becoming a trend.
03:44Such an idol who loves ramen so much that she makes the soup from scratch, what is this sweetness thing? What is sweetness in ramen? Do I use the sweet soy sauce from Kyushu?
04:02And chocolate too
04:05I tried a little, and what color is it? It has a mysterious sweetness. What is the ramen at the roadside station in Kitsuregawa? Let's investigate. Oh, oops, it's inside. It's true. Takesue Roadside Station Honjin. It smells a little nice. There are quite a few customers who look at it. It's true. I want to eat it. I want to eat it. I want to eat it. I'm eating it.
04:33Hold on a minute, there's SST or Salt Soy Sauce Blend, which seems to be the one named by DAIGO.
04:53This is the popular ramen shop Takesue Roadside Station Honji at Kitsuregawa Roadside Station. The menu has 13 different types, and on busy days they sell over 200 bowls of ramen. I ordered the most popular soy sauce ramen straight away!
05:20Wow, I want to come out
05:22Wow, that looks delicious.
05:24The soup that runs through
05:26This is a delicious soup
05:28There's plenty of char siu in the ingredients.
05:30It has onions in it, but you can't tell how good it is just by looking at it.
05:34I can't understand
05:36What is the mysterious sweetness hidden in the soup that captivates ramen lovers all over the country?
05:42I want to eat it
05:44Wow, the fat is floating nicely.
05:46What does it taste like?
05:50Delicious
05:52The neighbors seem happy too
05:54happily
05:56That's right.
05:58It's very refreshing, but also has a deep, sweet flavor.
06:02The sweetness remains after eating
06:04Uh, what do you mean?
06:06But I don't know what to say
06:08What is it?
06:10It has no bitterness at all, it's not sour or anything, it has a rich flavor so you can tell it's sweet, the sweetness comes at the end, a very refined sweetness, sweet at the end, it's definitely a clean taste that comes after you, a mysterious sweetness, everyone in the studio actually said, wow, it's delicious, sweet and rounded, it's sweet but I don't know what that sweetness is, I don't know.
06:38The sweet stuff just sticks to the roof of your mouth and remains there.
06:45To Fuward?
06:48More details?
06:49No, so there are no chopsticks left?
06:51moreover.
06:52Event…
06:54Looks delicious
06:55The straight noodles are easy to mix with the soup.
07:01Very crisp
07:02The noodles have flavor
07:04Straight noodles
07:05Has a scent
07:07The spiciness is good and the way it clings to the soup is good.
07:10Wow
07:11this
07:13This soft-boiled texture is amazing!
07:18It's always sweet
07:22It's still there
07:25Even people in Kochi who love ramen so much that they make the soup from scratch can't tell that it's not strawberry. I'd like to investigate what this mysterious sweetness is.
07:46The deliciousness
07:48Let's work here
07:51The Stones
07:53It's really gone too far
07:55We need to get inside the news quest to get the information that only they can know.
08:00Listen to that on the fly
08:02I see, this is it.
08:03That kind of TV isn't interesting now.
08:05amazing
08:07Suddenly
08:09It's so hot
08:10It's so hot
08:11That much
08:12I'll go undercover with some sightseeing.
08:14amazing
08:15Kochi is a man who is serious about ramen and says he will investigate while working to uncover the mystery of its sweetness.
08:24Hey, ceiling
08:27a little bit
08:28But after this
08:30The situation took an unexpected turn
08:32I'll have to work for them.
08:34Wow, scary.
08:35There's a dislike in there
08:37What appeared was a sharp gaze that made me wet my eyes.
08:40Owner of Koamote
08:41It seems like you're a bit picky
08:43Actually, this person
08:44He runs six ramen restaurants in Tochigi and Tokyo.
08:48A skilled ramen chef
08:50Masakazu Takesue
08:52My coach, a ramen pro among pros, let me try this ramen and it was so delicious that I wanted to try it myself, but it would take some training, and it's not that easy, or so I thought.
09:16No, it's scary. But if I lose here, people will think I'm spineless, so I'm going. I'm a completely serious coach for Mamen. I absolutely want to uncover the secret of their mysterious sweetness.
09:36Laughter and comedy take turns
09:38I'm really going to try to get through the upper level seriously.
09:43Can you do it? Can you do it?
09:47But I came here despite being pushed around and having a hard time at the office.
09:51Because of that experience, I don't know the harsh world of ramen.
09:57I'm confident I can go home. Let me work here.
10:01It's like a real fight
10:03If you think you've seen it
10:06That thought is what Takeo
10:09Well, I can't teach you all sorts of techniques, but
10:14I don't mind if you can memorize it by looking at it.
10:16If you're serious about it, I'll just eat as much as I can.
10:19I will do it
10:20Please let me see it please
10:22Stones' 6th anniversary
10:34Ramen-loving coach Yumo
10:38Opening a new door in my entertainment career
10:43Standing in the kitchen
10:45With those hands
10:48With those eyes
10:50With that tongue
10:52Thoroughly uncovering the secrets of deliciousness
10:57It's okay if you don't watch and memorize, but I'll do it seriously because I can cook a lot of things, so I'll do it. A precious word from the owner: How is Takeo's ramen, which captivates so many people, made?
11:46First, I'll learn how to make it from the owner, Takesue, and then I'll try making it by myself. So, what should I do? First, I'll show you.
11:58I'm already warming up the bowl. I'm warming up the bowl. I'm putting in more hot water than I thought I would, all the way to the top. First I start by warming up the bowl, and then I immediately realize the rigors of ramen training. You're not allowed to say that a ramen shop is hot. You're not allowed to say that a ramen shop is hot. I get it. It's embarrassing. Yes, even if it's hot, I don't go out and say it's hot. Yes, I get it.
12:28Yes, that's true, press this, press this, and like this?
12:33Isn't it hot? Isn't it hot? Isn't it hot? No, that's good. Isn't it hot? No, that's good.
12:45Can I just push it hard? Yes, yes, yes, yes
12:48Wow! Yayyy! OK! Here we go!
12:52Why? Sorry, it's hot, it's hot, it's hot, it's hot
12:57The leather side of your hand is getting used to it, but is it still there?
13:02Next, prepare the soup. Here is the secret ingredient that is unique to Takesue.
13:17I'm making kelp stock. Now, look, it's kelp stock. Next, I'll add the sauce. Sauce, sauce, sauce, sauce. I'm starting to add the sauce. This will tell you, firm and gentle surface tension. Lots of firm, lots of firm, lots of. And a little bit of pepper, just a little bit. Adding pepper to the top is quite unusual, isn't it? When you eat ramen, you want something a little bit sticky. Sticky? Yes, I want the soup to have something that sticks to it, so I'll add soy sauce!
13:46Isn't it supposed to be added later? Is it pepper? But it's really just a small amount. Next up is chicken oil. Chicken oil. This is chicken oil from well-aged chicken. In fact, this chicken oil was simmered for four hours every day before opening, and it is the lifeblood of Takesue Ramen!
14:16This is it, one full bowl of soup, and just one bowl of soup too, the surface tension is also there, one bowl at a time, one full bowl
14:30Next comes the boiling of the noodles. Takesue's noodles are medium-thin and are boiled in about a minute after being placed in hot water.
16:19One of the charms of roadside station ramen is that the ramen changes depending on the season.
16:30Tochigi brand eggs available at the food stall
16:34The president wants to contribute to the local community, so he is committed to local production and consumption.
16:43Finally, top with vegetables, roast pork and egg and it's done. While the coach was watching and learning the hellish process of making ramen, that guy asked, "How about ramen, Dad?"
17:04welcome
17:17Okay, that's good. I'm getting scolded, but after that I'll learn how to make ramen for 2 and a half hours. So at the end, there's a lot. Yes, you can do it yourself from 1 to 10. Let's go.
17:35Yugo Kochi makes authentic ramen in the kitchen of a super authentic ramen shop. Will he be able to make it as well as the owner instructs?
17:49First, please warm up the bowl. Don't say it's hot. I'd like a bowl of the best.
18:01It also withstood the heat
18:13Next, prepare the soup
18:18While the soup is heating,
18:27The lifeblood of Takesue Ramen is cheese sauce
18:33Add a pinch of pepper as a secret ingredient
18:39A coach who keeps things on track
18:43Then pour the warmed soup into the bowl.
18:48Here's the problem
18:51That's scary
18:53Front tension
18:54Full tension on both sides
18:55Maybe that's not enough
18:57Then
18:59Overwhelmed
19:02There were few now.
19:04That won't do.
19:06Can't measure accurately
19:09Redo
19:12You have to do it in one go.
19:16You have to do it in one go.
19:17A cup snatched from his hand
19:25yes
19:26The owner, Takesue, pointed out that
19:28Amount of soup
19:30Certainly, compared to the previous owner,
19:35The soup that the coach scooped up
19:36Slightly less
19:38Although it is only a slight difference, this is the golden soup ratio that the owner has achieved through his uncompromising dedication.
19:49Now, once again
19:53Full surface tension, yes!
19:57Failure is no longer an option
20:00I'm nervous
20:02I think it's fine.
20:10Okay
20:11Okay
20:12Good good good
20:15Pour it to the brim and it's clear
20:18Next, boil the noodles
20:21Here we go, okay, okay, make sure you make a good sound when frying, the sound is part of the flavor, okay, I get it, shake off the colander, can you make a good sound? Do your best, good, okay, you look happy
20:49Although the sound wasn't great, the coach carefully and thoroughly drained the water.
20:58There are many different colors.
21:02At some point, she forgot about her camera and became absorbed in her ramen training. Her debut song was an instant million-seller. When she released her album, she became a top idol with six consecutive number one albums. If she doesn't stop smiling, her coach, who is loved and teased, will laugh.
21:15Suddenly, she released a million-selling album and became a top idol with six consecutive number one albums. The coach, who is a beloved and teased character with a constant smile, has a super serious expression that she never shows on variety shows. All of this is to find out the true nature of the mysterious sweetness of ramen.
21:45Thank you. This is a bowl of ramen that the coach has created with all his heart after studying ramen making seriously. I can't wait for the regular customers to taste it.
22:15Relax
22:46Happy Izumi
22:56I'm happy
22:57A cup of Coach that is recognized by regulars
23:03Angel also acknowledges the coach's seriousness
23:07Finally, the key to the flavor of bamboo ramen is
23:10He will tell you the secret of its sweetness.
23:13Okay then let's do it
23:15please
23:16yes
23:16Amazing
23:21If you use your hands, you can catch the whole thing.
23:24About 4 hours
23:254 hours
23:26The soup is made by simmering whole, bled chicken legs for four hours every morning.
23:36moreover
23:37It's time-consuming
23:38Let's get some teammates.
23:39Sink the ladle to lure out Chiu
23:42Take out the chiu
23:44Is it really true that this happens just with chicken oil?
23:46That's right
23:47Stewed cheew gives it a rich flavor.
23:49The chee-wheat is already made in the morning. The fresh chee-wheat has a wonderful aroma, and we blend it together to make this chee-wheat.
24:03The chiu, the essence of Takestay Ramen, is made from fresh chiu that is made immediately after being soaked in the morning, and a flavorful chiu that is simmered slowly over high heat for four hours.These two types of chiu are blended together to create a unique ramen flavor that maximizes the ramen's flavor.
24:28The true identity of the mysterious sweetness was the chiu that the players had painstakingly prepared.
24:49The three ramen-loving friends then headed to the popular roadside ramen rest area.
24:56Kochi-kun's passion for this ramen is so great!
25:05Thank you for letting me see the underground
25:07Wouldn't it be nice if there was no sweetness?
25:09But I almost gave up a few times along the way.
25:11Why?
25:12I went there and remade the soup seaweed.
25:14Oh, that's right.
25:15It seems they made a mistake with the soup seaweed.
25:17They say failure makes people grow
25:21No, it hasn't been fixed yet.
25:22But even if you don't do it on your own and don't make mistakes,
25:26I learned that if there's a wall in front of you, you have to go around it, if there's a wall, you have to go around it, if there's a wall, you have to go around it, that's how life is. That's right, after 40 minutes of travel, we arrived at the first floor of the roadside station, Sashiba no Sato. This time, the ramen at the roadside station was super chewy and rich. The soup was incredibly rich and the noodles were chewy.
25:56It says "A bowl full of all your heart" over there, and I wonder what it is, and I think, "Are you kidding me?" Anyway, I wanted to complain when I got home, so I tried selling it, but it was too delicious, and the texture was too chewy. Before investigating the mystery of what roadside station ramen is, I looked for hints of the chewy texture at the roadside station. Is it really gelato? Premium Gelato Milk. A clear name.
26:56Shaved ice made with Nyukko natural ice and Tochigi dye from Tochigi Prefecture is a very popular dessert that attracts customers from outside the prefecture even in winter.
27:06Furthermore, at the direct sales store
27:10There are plenty of delicious local delicacies, including rich pudding made with local eggplant eggs.
27:20Wow this looks delicious
27:22Wow, I'll never be able to see Tokyo Town.
27:27Let's buy some of this
27:30I'm currently searching for the chewy texture of sweetfish.
27:34It has nothing to do with Ayu, I love Ayu.
27:37I know, but it's delicious
27:38If you have it, it's that kind of potato-based, chewy thing.
27:42Taro and tapioca are also tapioca
27:47Stop it, stop it, stop it
28:18What kind of ramen is this rich miso ramen with a chewy texture?
28:23Oh kyaaa
28:24Wow
28:26Cool look
28:28Looks delicious
28:29That's nice
28:30This is hot
28:31Spicy miso
28:32It's spicy miso
28:34The way the oil floats...
28:37There is a uniform, fine oil floating on top.
28:40I'll enjoy having this
28:41Ah, it's not as spicy as it looks
28:48Not spicy
28:49It's like a chili feeling.
28:51That's true
28:51This may be the first time I've had this type of miso ramen.
28:54Addictive
28:55and
28:57Wow
28:59thick
29:00Thick and curly
29:02The noodles are certainly thick
29:05What is the texture like?
29:08I've tried all kinds of ramen.
29:31The overwhelming chewiness that even impressed the three of us
29:35i want to eat
29:36I get a little cocky
29:38Hmm
29:39So bouncy
29:40That's amazing
29:42That's amazing
29:44Do you really think so?
29:45I think a little
29:47I've been thinking about it for a while.
29:48Then, here too, this man, who is full of love for roadside station ramen,
29:54This survey means
29:56It's no good if you don't work here
29:57Ematata
29:58on second thoughts
30:00No, really
30:01No, I have to check this out
30:03I'm already 106, so the two of us together
30:05Too bad
30:06106
30:07It's been quite a year
30:09Coach Stones celebrates his 6th anniversary
30:15To show new horizons with ramen
30:19Accompanied by two older men, please learn the techniques of the owner of the popular roadside station ramen shop.
31:01As a token of appreciation, the two men offered to help prepare the food for tomorrow.
31:06After this, we will reveal how to create a chewy texture that can be easily replicated using noodles found in supermarkets.
31:14First, make the soup
31:17This will be the miso sauce.
31:20Is it a blend of miso?
31:22Yes, this is Toyama's white miso.
31:25Toyama's white miso
31:27And Nagano-san
31:28Is this Nagano's red miso?
31:30Nagano-san
31:31and Nagano Red
31:33This is Nagano-san.
31:34Nagano-san
31:352 types
31:36I thought maybe I should deliver the important part one more time.
31:42They were so serious that they didn't even notice the local noise.
31:48A man who is overflowing with love for ramen is a super-eye-catcher
31:55And the two men are absorbed in their work.
32:01The reason for blending red miso and white miso is
32:05White miso is sweet and mellow
32:08On the other hand, red miso has a strong salty taste.
32:12It also has a strong flavor
32:13The flavor is also very deep.
32:15The facial expression effect allows for more complex flavors to emerge.
32:18It is topped with fragrant black sesame seeds, garlic, ginger, etc.
32:24By mixing things with a strong punch
32:27While enjoying the mellowness of miso
32:30A unique soup with an ultra-rich flavor
32:35Looks delicious
32:39Wow, that looks delicious!
32:41While the coach was intently learning the secrets of roadside station ramen,
32:48Two hard-working men
32:51Shoya's face is a bit...
32:55It's tough because there's no dependence
32:57Are you being spoiled?
32:58Apparently it hurts when you cut onions
33:00It's always painful
33:02Does it still hurt?
33:03So I thought of it as a reward for myself
33:05I'm doing it while drinking only strawberry milk
33:07Hey Mount Fuji
33:09Mount Fuji
33:10Those scary eyes are dead
33:14Won't you turn into an egg?
33:16Stop talking
33:18If you peel 150 eggs, this is what a human would look like
33:24My eyes are already visible
33:26And finally
33:29Anyone can easily replicate this at home
33:31Learn how to create a chewy texture
33:34The spicy miso that you just tasted is made with
33:39It's thick noodles
33:40It's thick noodles
33:41It is made of noodles with reduced water content.
33:43yes
33:44There's not much water
33:45yes
33:46The noodles used here are very chewy.
33:50Thick noodles with low water content
33:53However, in general, high-water noodles are better.
33:57It is said to be chewy.
33:59The owner of the shop has decided to create the ultimate chewy texture.
34:04We deliberately use noodles with reduced water content
34:07Let's cut it up a bit.
34:09It loosens up the muscles.
34:11yes
34:12I'll relax a little deeper
34:14yes
34:14So I put my weight on it and curl it up a little like this.
34:17You press it once
34:18Weight like this
34:19This is also
34:20Push hard
34:20yes
34:21With that weight
34:22If you destroy what you can
34:24You can tell by touching this
34:26The noodles have little moisture.
34:28I've touched a lot of noodles from noodle factories.
34:31yes
34:32to this point
34:33This is quite a drop in water
34:35Dropping water
34:36So I put on all this weight
34:38You may not have seen it
34:39By pressing firmly
34:43This is the end
34:44Press firmly to finish
34:47From this perspective
34:48In reality, the noodles turned out curly.
34:49If you do it like this
34:50Quite random shape
34:52By the way, even the thick fresh noodles sold at supermarkets
34:56Just give it a good hand rub before boiling.
34:59It will make it even more chewy.
35:01Well, let's try it.
35:04Let's try something
35:05That's right
35:06Another feature of the noodles is that they are lowered in water.
35:09Taking advantage of the low moisture content
35:12By extending the boiling time by 3 minutes
35:16Add plenty of water to the noodles
35:19Achieves even more chewy texture
35:23Amazing!
35:25amazing
35:26What do you think, two people?
35:28That's amazing
35:29And after this
35:33This ramen-loving man's words
35:36A shocking development
35:38The best cup
35:40Finally
35:42The coaches who learned the techniques at two popular roadside station ramen restaurants on this day
35:57Would you like to continue?
35:58I will continue, of course
35:59The best cup
36:01Finally
36:03I'll make it
36:04Leave the painting to me
36:07Leave the egg orientation to me
36:08No, I'll leave it to you, of course.
36:10Leave the cab cutting to me
36:11Yes, that's true.
36:11So that's it.
36:12Unlike roadside stations across the country,
36:15Nationwide
36:16Makes the best cup
36:18Kochi Yugo Ramen Journey
36:20Physical strength too
36:21From here
36:21wait a minute
36:22It's the start
36:23wait a minute
36:24Us
36:25Put a little bit in the name
36:26In name
36:27Please put it in
36:27So that's it.
36:28Make a new plan
36:30Yugo Kochi
36:32Create the ultimate original ramen
36:34Ramen trip to the roadside station
36:36high altitude expectations
36:38Next up is
36:40everyone
36:42What do you think is the most popular winter travel destination?
36:47It's winter
36:48Winter synonym
36:50Control Hokkaido
36:51The first place is
36:53What a synonym for summer
36:56Okinawa Prefecture
36:58If you go in the off-season
37:01Without lining up
37:02You can get into famous crowded restaurants.
37:04I thought it was nice.
37:06Family tax and strollers
37:08It might be a little easier to move around in.
37:10In terms of price
37:12Not expensive
37:13The current trend in the travel industry is
37:18Off-season travel
37:22Okinawa is the number one winter travel destination.
37:25The charm of travel that you can never experience in the summer
37:29It's packed tightly together
37:31Dramatically cheaper than in summer
37:34It's a good deal
37:36So that's it.
37:38Traveling to Okinawa during the off-season in winter
37:41Immediate investigation
37:42This time we will investigate
37:46Thank you
37:48My name is Taishi Matsumoto.
37:50These two
37:52And he's a big boy
37:54Yay, yay, yay!
37:56Yay, yay!
37:56Yay, yay!
37:58It's done!
37:59No, get out of the way
38:01Watanabe Entertainment's proud golden duo
38:05Atchan and Daichan
38:07This is the second time those two have teamed up.
38:11yes
38:12Is anyone looking for it?
38:14These two
38:18At Okinawa Chiramachi in winter
38:20Huh?
38:21I'm glad there was
38:22It's not cold at all
38:23Just right
38:24Just right
38:25It's so easy to walk around and I can't spend time there.
38:27It gets really crowded during the summer season
38:30They say it's hard to walk
38:31I can move at all, see?
38:32Because I can move at all
38:35interesting
38:37interesting
38:38There's already one person
38:39Daichan is the best
38:40There's someone to point it out to
38:41Indeed, this street is crowded with tourists during peak summer season.
38:47As you can see, it's the offseason now.
38:51If you talk to people who actually travel off-season,
38:55Is there anything that is good because of this time of year?
38:58Ah, plane tickets are cheap.
39:00Cheap airplanes
39:01Few people
39:03That means there are no lines at food stalls.
39:06yes
39:07It's nothing
39:08Ah, plane tickets are cheap.
39:09Also, the sunny weather and the beautiful sea
39:11Ah, plane tickets are cheap.
39:13Isn't that summer?
39:15Then
39:17I got valuable information that if I go to a restaurant that has a long line in the summer, I can get in right away if I go now in winter.
39:39This is a must-try restaurant. Let's go to Shuri Soba.
40:15Huh?!
40:17What caught their eye was this shop that has huge queues in the summer, but if you go now in the winter, you can get in easily as you can see.
40:42There are quite a lot of them.
41:17A light yet powerfully flavored soup
41:22It is topped with sweetly stewed pork belly and red meat with a different texture, and the best part is the handmade noodles, which are much firmer than regular Okinawa soba!
41:43That's good!
42:01In the summer, you have to wait in line for over an hour at this restaurant, but in the winter off-season, you can enter the restaurant and be seated in just 3 minutes, and you can immediately enjoy the delicious Shuri Soba. This is the true joy of Okinawa in winter.
42:24The charm of Okinawa off-season travel continues, and the two are aiming for Shima Banana Sweets, which is richly sweet, extremely rare and luxurious. They arrived at Okinawa Tube Tree.
42:54Located in the marketplace of Onnamura, close to the sea, this shaved ice shop, Ryupin, has winter-only sweets made with Shima bananas that I love!
44:10The most distinctive feature of bananas is that they are rare and have flesh that survives into winter, and they have a richer, deeper sweetness than regular bananas. This is what Hokuto's favorite popular shaved ice shop is making into an original winter-only dessert.
44:40Appears in original sweets only available in winter
44:42Appears in original sweets only available in winter
45:16In addition, there are other gourmet foods that can be enjoyed in winter.
45:24Appears in original sweets only available in winter
45:30It's the best in winter only!!!
45:33It's the best in winter only!
45:37It's the best in winter only!!!
45:40Awesome!
45:42Awesome!
45:44Hmm
45:48Agubtan
45:53Wow
45:54delicious
45:56Wow
45:58delicious
46:00Wow
46:02It was a bit scary.
46:04Is it a Shisa?
46:08And the last attraction of traveling to Okinawa during the off-season is Junglia Okinawa, one of the largest theme parks in Japan. When it first opened, it was a huge success every day, but it was so exciting that it brought tears to my eyes.
47:08To experience
47:10oh
47:14delicious
47:16Operate a full-scale four-wheel buggy
47:20Take a course through the jungle's natural beauty
47:22Buggy Voltage
47:26During peak summer hours, there used to be long lines, but Junglia has evolved significantly and now, thanks to improvements in management and the introduction of afternoon tickets, waiting times have been significantly reduced.
48:32Get a special course worth 12,000 yen
49:08Screaming together, we kept our balance
49:14Next is the second checkpoint, a long, long, bumpy road
49:18I barely manage to survive
49:30And the last part is an uphill slope with an elevation difference of over 2m.
49:38Can you really endure it?
50:12This is the Wild Pot-au-feu, which can only be enjoyed at Jangria in the winter.
50:40A new type of food that pays homage to Okinawan oden and tops it with an original herb sauce. It's delicious. Wow, it's delicious. The flavor is quite strong. Yes, it's like saying it in European language. Yes, yes, yes, yes. Yes, it was the first time I didn't laugh. It was the first time you didn't laugh.
51:09After that, the popular Sky Phoenix
51:16Enjoy the winter-only nighttime Dinosaur Safari
51:23Enjoy the Dinosaur Safari at Night
51:27Stay calm and don't leave the place
51:32When I leave my father's side, please move everyone to Karabale.
51:35Follow me everyone
51:38Everyone, let's go to Karabale and go home.
51:41yes
51:43We're going in together
51:45Whhhhhhhhhhh
51:47Aaaaah
51:49behind
51:50behind
51:51behind
51:53behind
51:55behind
51:57behind
52:01behind
52:04behind
52:05And night
52:07It's hard to see clearly.
52:11Oh
52:12behind
52:14behind
52:15Here
52:16behind
52:19Danglessgo!
52:21Woohoooooowwwwwwwwwwwww!
52:24Uruokidamar!
52:25The best!!
52:27Yay!
52:28It's hereeeeeeee!
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